Sauerkraut and Bacon Pastry
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the herb
- 1 onion
- 100 grams streaky Pancetta (in cubes)
- 700 grams Sauerkraut (canned)
- 2 bay leaves
- 3 Juniper berries
- 2 allspice
- 1 tsp Caraway
- 150 milliliters dry white wine
- freshly ground peppers
- also
- Pastry flour (for the work surface)
- butter (for the mold and for drizzling)
Preparation steps
For the dough: Place the ingredients for the dough in a bowl and knead until smooth. If the dough is too dry add a little cold water. Cover the dough and let stand 30 minutes. Meanwhile, peel the onion and chop finely.
Place the bacon in a dry saucepan and cook over medium heat until it starts to render its fat. Add the onion and cook 1-2 minutes. Add the sauerkraut, bay leaf, juniper berries, allspice and caraway and stir to combine. Pour in the wine, season with salt and pepper and simmer over medium heat for 20 minutes. Cool to room temperature.
Preheat the oven to 180°C (approximately 350°F). Butter a baking dish. Roll the dough out thinly on a floured work surface leaving a 1 cm (approximately 3/8-inch) wide border all around and brush the border with cold water. Spread the sauerkraut mixture over the dough, roll it up and press and seal the edges firmly. Cut the roulade in 5 cm (approximately 2-inch) wide pieces and put them upright, side by side in a the baking dish.
Drizzle with melted butter and bake until golden brown, about 40 minutes. Meanwhile, rinse the chives, shake dry and cut into small rings. Serve the sauerkraut and bacon roll pastry hot, sprinkled with chives. .
